Leek & Tomato Fish Stew

Just five minutes from my cottage kitchen lies Weymouth Bay — where the tide rolls in with stories, salt, and the freshest fish you could hope to cook with.

There’s something magical about walking home with the sea breeze still clinging to your hair, setting leeks to melt in a pot while the gulls wheel overhead outside.

Cooking this simple British fish stew feels like stirring the coastline itself into the broth — bright tomatoes, sweet leeks, and fish caught almost within sight of my doorstep.

You can watch the video here

Such a showstopper! simple but so much more than the sum of its parts…

fish stew, bouillabaise, healthy meals, pescatarian, seafood, tomato sauce, fish soup, mediterranean food

Yield: 4

Author: Suze Morrison

Print

With ImageWithout Image

Leek & Tomato Fish Stew

Just five minutes from my cottage kitchen lies Weymouth Bay — where the tide rolls in with stories, salt, and the freshest fish you could hope to cook with.

There’s something magical about walking home with the sea breeze still clinging to your hair, setting leeks to melt in a pot while the gulls wheel overhead outside.

Cooking this simple British fish stew feels like stirring the coastline itself into the broth — bright tomatoes, sweet leeks, and fish caught almost within sight of my doorstep.

Ingredients

• Base
• 2 tbsp olive oil
• 3 large British leeks, trimmed, halved and finely sliced
• 3 garlic cloves, finely chopped
• 1 small onion, diced
• 1 tsp English mustard powder (or ½ tsp grated fresh British horseradish)
• 1 tbsp tomato purée
• 400g tin British-grown tomatoes
• 200g Fresh British Baby Tomatoes
• 400ml fish stock
• 1 bay leaf
• A few thyme sprigs
• Fish & Finishing
• 200g sustainably caught British white fish (hake, haddock, pollock or cod), cut into chunks
• 200g Fresh British River Trout, cut into chunks
• 200g British mussels or cooked brown shrimp
• 1 tbsp butter
• Juice of ½ lemon
• Sea salt & black pepper
• A handful of chopped British parsley
• To Serve
• Crusty bread or homemade sourdough
• Butter (optional but encouraged

Instructions

1. Warm the olive oil in a wide pot over medium heat.
2. Add the leeks with a pinch of salt and cook 10 minutes until softened and sweet.
3. Add the onion and garlic; cook 3–4 minutes.
4. Sprinkle in the mustard powder and stir for 30 seconds.
5. Add the tomato purée and cook for a minute to deepen the flavour.
6. Pour in the tinned & fresh tomatoes and fish stock.
7. Add bay and thyme, then simmer gently for 15 minutes.
8. Taste and season the broth.
9. Nestle in the fish pieces and simmer 5–7 minutes until just opaque and flaking.
10. Add mussels for the final 3 minutes if using, cover, and let them steam open.
11. Stir in the butter, lemon, and parsley.
12. Adjust seasoning — the stew should taste fresh, clean, and coastal with a warming hum from the mustard.
13. Serve
14. Ladle into bowls and serve with thick slices of crusty British bread to mop up the broth.

https://gourmetglow.co.uk/recipes/leek-tomato-fish-stew

Did you make this recipe?

Tag @gourmetglow on instagram and hashtag it #gourmetglow

---

---